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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 36 |
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This is a fun recipe that I found in the April 2001 Ladies Home Journal magazine. It's quick to throw together and is great to munch on while watching football games. We really like spicy, but I have to admit that 4 teaspoons of hot sauce was too much for us. I'm leaving the original amount for those people who have asbestos tongues, but in the future, I will start with 2 teaspoons and then add to taste. Ingredients:
4 ounces boneless skinless chicken breasts, cooked and shredded |
4 teaspoons hot sauce |
2 tablespoons dijon mustard |
36 garden herb triscuit crackers |
2 tablespoons butter, melted |
4 ounces blue cheese, crumbled |
2 tablespoons celery, finely chopped |
Directions:
1. Preheat oven to 400ºF.
2. Mix chicken, hot sauce and mustard.
3. Spoon about 1 teaspoon mixture on each cracker; place on baking sheet.
4. Drizzle with melted butter.
5. Mix blue cheese and celery; spoon about 1/2 teaspoon cheese mixture on each cracker.
6. Bake at 400ºF for 4 minutes or until cheese melts.
7. Serve with additional hot sauce.
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